Water saute every vegetable you have. Add a dash or two of red pepper flakes and cayenne pepper if you like it spicy. Leave the pea pods, bean sprouts, herbs, lime, and scallions raw. After 10 minutes of cooking the veggies, fill the pan with about 5 – 7 cups of water, add 2 tablespoons of rice vinegar, and 3 tablespoons of miso paste (I use white miso). Mix well. Serve over buckwheat or udon noodles (or not if you’re watching your grains). Bon appetite!

1. In a large pot bring water to a boil. Add quinoa and boil for 10 minutes.

2. Remove from heat and drain in fine mesh sieve. Bring a fresh pot of water to boil. Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes. Remove from heat and allow to cool.

3. Meanwhile make the dressing by combining lime juice, cumin, chili powder, chipolte chili powder, vinegar, and garlic. (You can do this in a small bowl or in a blender)

Directions: Preheat the oven to 350 degrees. Lightly oil a baking sheet with a little olive oil on a paper towel.

Chop the sunflower seeds in a food processor or with a hand chopper. Mash the beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in the remaining ingredients and form into six patties.

Place the patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to re-form the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes.

Shredded beet, carrots, cauliflower and Pink Lady apple, served over a bed of chopped greens and sprinkled with raw sunflower seeds, fresh blueberries, and a few currants. Also delicious with a little lime juice sprinkled on top!

*Remove excess liquid from the tofu. Do this by sandwiching the tofu between two plates. Place something heavy on the top plate to help with this (a large can of beans work well) . Set aside for up to 2 hours. We want the tofu as dry as possible.Drain off the liquid.

**Vegetable broth can be made with hot water and vegetables broth powder. If you use bullion select one with NO Sodium. If you have your own vegetable stock … that’s even better!

Directions

In a large skillet, saute onion, garlic, zucchini, and red pepper in 1/2 cup of the vegetable broth. Cook on high heat until the broth is almost cooked out.